______,Prepare the following custard: Cook and stir in a double boiler OVER-not IN-hot water: Remonve from heat when thickened.,Have other ingredients at about 75 degrees.,Sift before measuring: 2 cup cake flour Resift with: 1 teaspoon soda 1/2 teaspoon salt Sift: 1 cup white sugar Beat until soft: 1/2 cup butter Add the sugar gradually.,Blend until very light and creamy.,Beat in, one at a time: 2 egg yolks Add the flour to the butter mixture in 3 parts, alternating with thirds of: 1/4 cup water 1/2 cup milk 1 teaspoon vanilla Stir the batter until smooth after each addition.,Stir in the chocolate custard.,Whip until stiff, but not dry: 2 egg whites Fold them light into the cake batter.,Baked in 2 greased 9-inch round pans for about 25 minutes.,Spread, when cool, with: Caramel Icing or Chocolate Icing (recipes follow),CARAMEL ICING Stir until the sugar is dissolved: 2 cup brown sugar 1 cup cream or 1/2 cup butter plus 1/2 cup milk Cover and cook for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan.,Uncover and cook without stirring to 238 to 240 degrees.,Add: 3 tablespoon butter Remove the icing from the heat and cool to 110 degrees.,Add: 1 teaspoon vanilla Beat the icing until it is thick and creamy.,If it becomes too heavy, thin it with a little cream until it is of the right consistency to be spread.